Cut the meat into small cubes. Flourish the beef cubes and sear them into saucepan with olive oil. Add the sliced carrot, onion, celery and garlic and sear over heat, until golden. Add the wine and stir, then add the beef vegetable stock until covers the meat. Add the rosemary clone and lower to low heat for 2 hours.
Into another saucepan add olive oil and saute the sliced onion. Add the pumpkin, the salt and pepper and stir the wine. Before the last 20 minutes add the sage and the sweet red pepper flakes.
After the pumpkin boils shortly before the end add the beef cubes and boil altogether for 10 minutes.
